You know I would die for kimchi. Seriously! I would eat it with everything. Give me a bowl of steaming rice and another bowl of kimchi, that’s my meal.
So when one of my Korean friends was chatting about kimchi fries that he once had in New York City, I went ecstatic. And I knew I had to go for it.
If you are too tired making nachos for a game day, make kimchi fries! Crunchy fries topped with caramelized onions, kimchi, mozzarella, and green onion. You could throw in some mince beef or grilled Korean-styled beef if you want.
Ingredients (serves 4):
6 medium sized russet potatoes, peeled, washed and dried
1/4 cup and 2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
salt and pepper to taste
1 cup kimchi, roughly chopped
1 onion, thinly sliced
2 teaspoons sugar
1 cup shredded mozzarella cheese
1/2 cup chopped green onion
Preheat oven to 400F.
Cut the potatoes into thin chips. Toss them with 1/4 cup oil. Sprinkle with thyme and smoked paprika. Season with salt and pepper. Toss again to make sure the chips are well seasoned.
Lay the chips on a baking sheet in a single layer. Bake for 40 to 45 minutes. Heat 2 tablespoons olive oil in a sautee pan on medium heat. Add kimchi, onions and sugar. Cook until onions are softened, about 10 minutes. Stir occasionally.
Sprinkle half the cheese over the fries. Layer the kimchi mixture over the cheese, then top with the remaining cheese.
Put the pan back in the oven and bake until the cheese is melted, about 2 to 3 minutes.
Sprinkle green onion and serve immediately.